Caviar With. Herbs Caviar Aux Herbes

Take some Astrakan caviar, put it on little croutons of fried bread that are thickly buttered, put a few drops of strained lemon juice on it, a tiny dust of coralline pepper, a slight sprinkling of finely chopped eschalot, and here and there place a few little leaves of plainly washed chervil; dish up one crouton to each guest and serve for a hors d'oeuvre, or, if liked, as a savoury.

Caviar A La Vefour - Caviar A La Vefour

Take some hard-boiled eggs, and cut them in halves lengthwise; remove the yolks and rub them through a wire sieve. Prepare a puree as below, and with a rose pipe and bag fill up with it the spaces from which the yolks were taken, and garnish round the edges with the yolk. Garnish some little cold croutons of fried bread with caviar, place the prepared egg in the centre, then garnish with a little nice salad of any description, and serve one to each person on a little silver or glass plate-for hors d'oeuvre or savoury.

Puree For Caviar A La Vefour

Take six or eight fillets of Chris-tiania boned anchovies, two hard-boiled yolks of eggs, a dust of coralline pepper, three ounces of butter, a teaspoonful of pounded French capers, about six drops of carmine, and a saltspoonful of French mustard; pound together till smooth, then rub through a fine hair sieve, and use as directed above.

Cheese Crab Fromage D La Crabe

Take half a pound of Gloucester or Cheshire cheese and cut it into very thin slices, then pound it till it looks quite like a paste, and mix with it a teaspoonful of mixed English and a saltspoonful of French mustard, a teaspoonful each of tarragon and chilli vinegar, a dust of Marshall's Coralline Pepper, one tablespoonful of salad oil, and two table-spoonfuls of thick cream and eight or ten Kruger's appetit sild. Pound together, and then rub the whole through a fine hair sieve. Take some little round croutons of fried bread, about two inches in diameter and a quarter of an inch thick, and when they are cool put a little of the cheese mixture on each, sprinkle over a little raw chopped parsley and lobster coral if you have it, then dish up on a dish-paper, and serve one to each person for a savoury or second-course dish. They may also be served plainly on a glass dish for a hors d'oeuvre or for a ball supper etc.

Cream Of Cheese A L'lmperatrice - Creme De Fromage A L'lmperatrice

Grate about three-quarters of a pound of Gruyere cheese, and season it with a little Marshall's Coralline Pepper; make about two or three slices of toast, butter them lightly, keeping them hot, and spread them over about one-eighth of an inch thick with clotted cream; sprinkle the cream over with a layer of the cheese, place another slice of toast on the top, and finish this similarly. Take the dish on which the cheese is to be served, sprinkle the bottom with some of the cheese, and pour into it about three tablespoonfuls of double cream and the same quantity of old ale mixed together and quite boiling; cut the prepared toast into strips crosswise, and arrange them in the dish; then place this in a tin containing boiling water, and put it into a quick oven for about fifteen minutes; then take out, and if the contents are not a nice golden colour make them so with a hot salamander; sprinkle round the edge of the dish a little of the grated cheese and some chopped parsley, and serve at once for a savoury, second-course, or luncheon dish. This is also a nice dish to serve for gentlemen on returning from shooting or hunting.